Quick Tomato Baked Eggs Skillet Supper

by Julie Ruble on March 20, 2013 · 9 comments

I know some of you are going to say, “Well, yeah, obviously,” to this little recipe (if it can be called that), but I felt pretty smooth when I thought it up last night. I had a can of tomato parmesan soup that I usually enjoy, but I didn’t feel like eating it alone. I also didn’t particularly feel like cooking anything fancy. With a few little add-ins, I dressed up the soup into a hearty dinner. I plan to do the same tonight with my favorite spinach Florentine jarred tomato sauce.

Please serve it with a bright salad and crusty bread, since these items were sorely missed on my table. I had to forego sauce-sopping for sauce-scraping with a spoon, which was not nearly as effective.

That’s all for today — a quick note with a quick little “recipe” I enjoyed. Hope you do, too.

One year ago: My Favorite Pie Crust Dough
Two years ago: Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!
Three years ago: Oatmeal Cake with Broiled Icing

Quick Tomato Baked Eggs Skillet Supper

Recipe by: Willow Bird Baking
Yield: 3-4 servings

This is more of an idea or suggestion than a recipe — swap ingredients as you like to make your own little quick and dirty supper on the fly. I’d serve this with a bright arugula salad dressed with lemon juice and olive oil and plenty of crusty bread with softened butter and sea salt.

a tomato sauce or soup that you really love*
some garlic, basil, olive oil, and chili flakes to dress up the tomato sauce
3-4 eggs
a little cream (optional)
grated cheese (I used Gruyère that I had on hand, but choose one you love)
salt and pepper
*Note: I used a tomato parmesan canned soup, but I’m also going to try this with my favorite spinach Florentine jarred tomato sauce. Make sure you already enjoy the taste of it, since it’ll be the primary flavor. I don’t think it would’ve been nearly as good with one of those watery tomato soups you ate with grilled cheese as a kid. If you want to make a tomato sauce from scratch, I suggest this super quick one.
*Note 2: I bet some crispy bacon or pancetta crumbles and a dollop of sour cream on top of this would be fantastic.

Preheat the oven to 400 degrees F. Pour your tomato sauce or soup into an oven-safe skillet (but not cast iron like I did, because apparently it can strip the seasoning — oops!) and dress it up with garlic, basil, olive oil, and chili flakes to taste. Crack eggs over the bed of tomato sauce. Pour a little cream on each egg, salt and pepper the whole dish, and bake for 20 minutes or so until the whites are cooked but the yolks are still runny. Sprinkle grated cheese over the top and bake for just a minute or so more for it to melt. Serve immediately with a salad and crusty bread (I ate/scooped it straight out of the skillet, as I am wont to do.)

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{ 9 comments… read them below or add one }

Sharla March 20, 2013 at 2:57 pm

Why don’t I eat eggs for dinner more often??


Julie @ Willow Bird Baking March 20, 2013 at 3:11 pm

I always think the same thing, Sharla!


Michael March 20, 2013 at 4:28 pm

This looks super easy to make. I had eggs for breakfast, but I’ll bookmark it for this weekend!


Nicole de B. March 21, 2013 at 2:15 am

My husband and I have this quite often! Sometimes I use my leftover Marinara sauce (with some extra garlic, thyme and basil thrown in). If I’m in a rush and out of dinner ideas, I grab my favorite jar of salsa and use that instead. Super easy that way! A batch of corn muffins baking alongside the eggs and dinner is ready in no time. I put the bottle of hot sauce on the table, so we can spice it up, if need be.


Katrina @ Warm Vanilla Sugar March 21, 2013 at 2:18 pm

I NEED to try this! Yum!


Colette | JFF! March 21, 2013 at 7:29 pm

This is a classic in our family.
My parents still make eggs & tomatoes for dinner on busy days .
Comforting and absolutely delicious!


Paula @ Vintage Kitchen March 21, 2013 at 10:50 pm

I eat `recipes´ like this one all the time. Eggs for dinner are a saviour!


ItalianGirlCooks March 22, 2013 at 4:46 pm

A good way to use up leftover tomato sauce (any kind). Reminds me a little of huevos rancheros, which I love. This would be great for dinner as well as brunch.


Jennifer-The Adventuresome Kitchen March 22, 2013 at 6:31 pm

Tomato, cheese and eggs is quite possibly one of the best combos ever! I’ve done this in ramekins, but never in the cast iron. I think I may have to make this for dinner and top with some bacon. It’s cold and yucky here and we need some comfort food! We definitely love eggs at any meal! Great recipe and thanks for tonight’s dinner inspiration!


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